Nostalgic Whoopie Pies

Ashley Schoenith for Gibbs Smith Books - The Heirloomed Kitchen
There is nothing quite as nostalgic as a whoopie pie. Its classic look and sweet taste can transport you back in time—even if you never actually had one as a kid. The pretty texture of the marshmallow fluff mixture reminds me of my grandmother. She always had a jug of it in her pantry for some reason—fudge perhaps? Her pantry was always stocked full of baking goods, so she was able to make any and every recipe at a moment’s notice without going to the store. My mom’s pantry, and mine, are the same today.
Check out Where The Food Comes From Cookbook Review: The Heirloomed Kitchen (With Recipes)
Recipe excerpt from The Heirloomed Kitchen by Ashley Schoenith. Photography by Heidi Harris. Reprinted by permission of Gibbs Smith Books.
Print Recipe Pin Recipe
Servings 6 pies

Equipment

  • baking sheet
  • stand mixer, with paddle and whisk attachment
  • wire cooling rack

Ingredients
  

FOR THE PIES

  • 1 cup packed dark brown sugar
  • ½ cup shortening
  • 1 large egg
  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract

FOR THE FILLING

  • 2 cups marshmallow fluff
  • 1½ cups powdered sugar
  • 1 cup shortening
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350℉. Grease a baking sheet and set aside.
  • To make the pies, in a stand mixer using the paddle attachment, cream the brown sugar, shortening, and egg together. In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Slowly add the dry mixture to the creamed mixture, ensuring they are well mixed. Slowly add in the milk and vanilla until the batter is well mixed.
  • Place a spoonful of the batter onto the prepared baking sheet to make 12 pie halves, smoothing them to ensure each pie is as level as possible for even baking. Make sure you give enough space between each, as they will spread slightly during baking.
  • Bake for 12 to 15 minutes.
  • Remove the pies from the oven and allow them to cool completely on a wire rack.
  • While pies are cooling, make the filling. Using a stand mixer with the whisk attachment, combine the marshmallow fluff, powdered sugar, and shortening. Add the vanilla and mix until well combined.
  • To assemble the Whoopie Pies, take one pie and spread it with a generous amount of filling. Take a second pie and press together to make a sandwich. Continue until all the pies are assembled

Enjoy!

    About the Author

    Ashley Schoenith is a self-proclaimed old soul on a mission to keep family recipes and heirlooms around for future generations. From a young age, she always had an affinity for history, made-from-scratch cooking, a love of craftsmanship, a fondness for vintage details, and an obsession with preserving things from the past. Schoenith is a designer and entrepreneur of the brand Heirloomed, mom to Wyatt, Sawyer, and Waylon and wife to Shane. She was born and raised in the South as an eighth-generation Floridian who now resides in Atlanta, GA.
    Ashley Schoenith’s The Heirloomed Kitchen is a carefully curated cookbook with nostalgic-style photography that beautifully presents the food while also showcasing heirloom cookware, serving vessels and utensils, and the gracious gentility of Southern hospitality. The recipes are slow-paced and packed with family memories taken from those splattered, hand written recipe cards passed down from mother to child to grandchild.